Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes
Servings: 12 muffins or 1-8x8 pan
3 large eggs
1/2 cup non-dairy unsweetened milk alternative
1/2 cup Arrowroot Powder/Starch
1/4 cup Organic Grass-Fed Butter or Ghee melted AND divided in two portions (coconut oil can also be used)
Up to 1/2 teaspoon Himalayan Salt or Herbamare (less if you use salted butter)
Preheat oven to 400 F /200 C. Allow muffin pan or 8x8 baking pan to warm in preheating oven.
Combine eggs, milk, arrowroot starch, sea salt and half of the melted butter/ghee - mix well to make a thin batter.
With the remaining melted butter/ghee, lightly drizzle it in the pre-heated muffin pan cups/baking pan.
Pour the batter evenly into the muffin pan cups or into the baking pan.
Bake for 15-20 minutes. Will puff and brown on the edges, center will be set. Muffins take closer to 15 minutes, 8x8 pan takes closer to 20 minutes.
This is a great accompaniment to any roast dish.
My family enjoys it so much that I even make it for breakfast. It is egg-cellent!